189 Ratings
  • 5 star values: 71
  • 4 star values: 71
  • 3 star values: 29
  • 2 star values: 11
  • 1 star values: 7

Fresh broccoli and cauliflower are baked together with a thick cheese sauce!

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.

  • In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.

  • Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Nutrition Facts

200 calories; 13.9 g total fat; 43 mg cholesterol; 239 mg sodium. 8.4 g carbohydrates; 10.9 g protein; Full Nutrition


Reviews (149)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/08/2003
I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again. Read More
(153)

Most helpful critical review

Rating: 1 stars
10/27/2003
In another recipe book there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that I have in the future. Read More
(101)
189 Ratings
  • 5 star values: 71
  • 4 star values: 71
  • 3 star values: 29
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
11/08/2003
I cut back on the amount of milk after reading the reviews. I also didn't add the additional cheese the last 10 minutes of baking. I felt there was enough cheese with the sauce. This was wonderful! I will be making this again. Read More
(153)
Rating: 1 stars
10/27/2003
In another recipe book there is a white sauce/cheese recipe that calls for at most 1/2 this quantity of milk. This dish ended up being very watery and we had to add two times the amount of cheese to even begin to make the dish respectable. I would definitely stick with the other recipe that I have in the future. Read More
(101)
Rating: 5 stars
07/07/2006
This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top and only baked it for about 30 minutes. A DEFINITE keeper! Read More
(94)
Advertisement
Rating: 4 stars
02/25/2007
This cheese sauce mixes up much better in the microwave than on the stove and be sure to use old cheddar for maximum flavour. Amount of milk you add determines how thin or thick your sauce is and skim mixes just as well as cream or homo milk. Melt the butter then wisk in the flour and add milk. Cook on high for about 3-4 minutes stirring every minute. Add the cheese and heat again for 1-2 minutes until the cheese melts into the white sauce. No lumps!! Read More
(62)
Rating: 4 stars
07/27/2009
I'd say use less milk! I ended up using about 3/4 cup. I also added red pepper and yellow pepper and I steamed all four veggies together (more nutritious than boiling). I used salt pepper and LOTS of Italian seasoning to season the dish. I cut up two chicken breasts and mixed together all the veggies the chicken and the cheese sauce altogether. Then I layered sliced tomatoes on top and sprinkled it with cheese. A main dish for us. YUMMY! Read More
(38)
Rating: 5 stars
02/16/2006
I used 1 1/2cup of milk and just used broccoli. It was great I loved the thick cheesy sauce. You can also just use regular mustard. Read More
(28)
Advertisement
Rating: 5 stars
12/14/2012
I have made this several times now. Always taking it to a party. I have been asked for the 5th time to bring it to Christmas dinner at my neighbors. I think THE SECRET IS that I make it with Parmesan cheese and I crushed up Stove Top chicken stuffing in my blender for the topping. I also used 14 oz can chicken broth replacing some of the milk. I did not add as much milk I stirred it in as needed for the proper thickness allowing for it to thicken during baking. I put the vegetables in rows so if someone does not like one or the other they can pick around it. I did not add the cayenne or the mustard but I may try it in a smaller batch before I serve it to anyone else. HUGE hit. Every response is that it is a nice change up from the old green been casserole standby Read More
(23)
Rating: 3 stars
07/24/2003
Sauce was very watery but the flavor is good. Next time I might add some stuffing mix or cornbread mix to absorb the water. Read More
(14)
Rating: 4 stars
12/14/2005
This is great. I would add more vegetables because it seems like a lot of sauce for not a lot of veggies. But it tastes wonderful! Read More
(11)